Pelmeni with minced meat – original Russian recipe

Probably, no other dish in Russian cuisine is as popular as pelmeni. And although most people probably only know it as a frozen product, here at EAT CLUB we have an original recipe for Russian pelmeni. This is my good friend Dima, with whom he likes to eat ketchup, I should not tell anyone. Personally, I prefer the classic version of pelmeni with sour cream and herbs, although to be honest I’ve never understood why the dill should go. But that is ultimately a matter of taste. The good thing about the Pelmeni recipe is its simplicity and the few ingredients you need to make it. But sometimes the simple things are the tastiest.

Pelmeni are balls filled with meat. Unlike ravioli, the dough contains less egg and therefore does not shine as yellow, appearing as a matte white. According to my friend Dima, ground beef and pork are used in the filling to make the pelmeni really juicy. Otherwise, just a mass of meat is seasoned. Onion, garlic, salt and pepper: That’s it!

But what he insisted on was boiling lots of bay leaves in the water. I think after throwing the 6 pieces into the water he noticed that I was looking at him with a slightly puzzled look, wondering if that wasn’t slow enough. The smell of bay leaf in cooking water is very important, but I think 2 to 4 pelmeni provide the smell of bay leaves well in cooking water.

Do you want to prepare other dumplings besides pelmeni? We have prepared an international selection for you:

Gyoza filled with chicken on a black plate and black steaks on a black background.  In the center of the plate is a white bowl with dark sauce.  Top right black bowl with red sauce.  Bird's eye view.


Black ravioli with a light sauce and pieces of salmon on a turquoise and stone-bottom plate.


1 hour 55 minutes


Top view photo of a black plate with pelmeni on a dark background.  Next to it are garlic, pepper, herbs and black cutlery.


Pelmeni with minced meat – original Russian recipe


Pelmeni has very few ingredients, but guarantees great enjoyment.

the preparation

  1. Pass the flour dough through a sieve into a large bowl. Sprinkle salt and make a well in the middle of the flour. Pour the beaten egg into the well and mix with a fork. Gradually add water until a sticky dough forms and knead for several minutes until smooth. Then cover and leave for about an hour.

  2. For the filling, peel and chop the onion and garlic in a food processor to form a paste. Mix this with the minced meat and season the mixture generously with salt and pepper.

  3. Roll out the dough with a rolling pin and cut round circles with a mold or a glass. Place a teaspoon of our filling on each circle of dough. Now fold it into a crescent shape with your hands and press the edges. Press the edges together with your index finger and thumb to create the typical pelmeni shape. Repeat the process with all the remaining dough and our filling.

  4. Bring a large pot of salted water and bay leaves to a boil and cook the pelmeni in it for 5 minutes. Then, optionally, glaze with stock and a little butter and serve with sour cream and herbs.

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